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Easy Creamy Loaded Potato Soup for Game Day

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This creamy loaded potato soup is the ultimate game day comfort food, made with Yukon Gold potatoes, crispy bacon, and sharp cheddar cheese. It comes together in about 45 minutes and is perfect for feeding a crowd.

Ingredients

Scale
  • 8 slices bacon, chopped (thick-cut recommended)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 4–5 green onions, sliced (for garnish)
  • Optional toppings: extra shredded cheddar, crumbled bacon, sour cream, fresh chives

Instructions

  1. Cook the Bacon (8-10 minutes): Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate. Leave 2-3 tablespoons of rendered fat in the pot.
  2. Sauté the Aromatics (5 minutes): Add butter to the pot with the bacon fat. Once melted, add diced onion. Cook over medium heat for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the Roux (2 minutes): Sprinkle flour over the onion mixture. Stir constantly for 1-2 minutes until the mixture forms a thick paste and smells slightly nutty.
  4. Add the Liquid: Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream, still whisking. Bring to a gentle simmer over medium heat. The mixture should thicken slightly after 3-4 minutes.
  5. Cook the Potatoes (15-20 minutes): Add diced potatoes to the pot. Stir to combine, bring back to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are fork-tender. Stir occasionally.
  6. Blend a Portion (2 minutes): Using an immersion blender, blend about half of the soup directly in the pot. Alternatively, carefully transfer 2 cups of soup to a regular blender, blend until smooth, and return to the pot.
  7. Add the Cheese and Sour Cream (3-4 minutes): Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring constantly until each addition is fully melted. Stir in sour cream. Taste and adjust seasoning with salt and pepper.
  8. Finish and Serve: Let soup simmer on low for 2-3 minutes to meld flavors. Serve hot, topped with reserved crispy bacon, extra shredded cheddar, a dollop of sour cream, and a sprinkle of green onions.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents that prevent smooth melting. If soup is too thick, stir in a splash of milk or broth. If too thin, let simmer uncovered for 5-10 minutes to reduce. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: potato soup, loaded potato soup, game day soup, creamy soup, comfort food, bacon cheddar soup

Find it online: https://sparklespoon.com/easy-creamy-loaded-potato-soup-for-game-day/